Our Process

We source all our corn, wheat, rye and malted barley from local Virginia famers. 

The corn is brought in pre-milled, the other grains come in whole, and we grind them on our stone burr mill here onsite. This helps to preserve the flavor and freshness.

The grains are heated to different temperatures which allow the starches to convert to sugars. This process takes a few hours.

The mash is transferred to temperature-controlled fermentation tanks, where we add yeast and the sugars are converted to alcohol. 

After 3-5 days of fermentation the mash is added to the still. The still runs for about 5-7 hours.

This is when we separate the fore shot, heads, hearts and tails. Only the hearts are used in making the whiskey.